There’s something special about baking cookies from scratch. The act of mixing ingredients, shaping dough, and waiting for the delicious scent to fill your home is a form of comfort that’s hard to match. If you’re new to baking or looking for a straightforward yet rewarding recipe, these Molasses Cookies are the perfect choice. They’re soft, chewy, and packed with warming spices, making them an ideal treat for any occasion, especially during the colder months when you crave cozy desserts.
What makes these cookies so beginner-friendly? For one, the ingredients are simple and easy to find at your local grocery store. The process is quick, and you don’t need any complicated techniques to make them. The result? Delicious cookies that will impress your friends and family—without causing you stress in the kitchen.
Let’s dive into the recipe, starting with the ingredients, followed by step-by-step instructions to help you bake these perfect molasses cookies.
Ingredients and Preparation
Here’s everything you’ll need to make these chewy molasses cookies. The measurements are designed to yield about 48 cookies, so you’ll have plenty to share (or savor all on your own).
Ingredients:
- 1 cup shortening
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1/4 cup molasses
- 1/4 cup honey
- 4 cups all-purpose flour (spooned and leveled)
- 3 teaspoons baking soda
- 3 teaspoons pumpkin pie spice (or substitute with ground cinnamon, ginger, and cloves)
- 1 teaspoon salt
- Additional granulated sugar, for rolling
Alternative Ingredients:
- Shortening: If you don’t have shortening, you can use all butter. The texture will be slightly different, but still delicious.
- Molasses and Honey: While the combination of molasses and honey creates a unique depth of flavor, if you prefer, you can use 100% molasses for a more robust taste. You can also swap the honey for maple syrup for a different flavor profile.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can make your own blend by mixing 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
Now that we have everything ready, it’s time to get started!
Step-by-Step Instructions
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C). Line baking sheets with parchment paper for easy cleanup and to prevent your cookies from sticking.
- Prepare the Wet Ingredients: In a large mixing bowl, beat together the shortening, butter, granulated sugar, and brown sugar using an electric mixer. Mix until the ingredients are well incorporated and the mixture is light and fluffy.
- Add Eggs, Molasses, and Honey: Add the eggs, molasses, and honey to the butter-sugar mixture. Beat until everything is well combined, creating a smooth, sticky dough.
- Sift the Dry Ingredients: In a separate bowl, sift together the flour, baking soda, pumpkin pie spice, and salt. This step helps ensure there are no lumps in your dry ingredients and that everything is evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix until combined, but be careful not to overwork the dough. The dough will be sticky, which is completely normal.
- Shape the Dough: Using a cookie scoop or your hands, form the dough into walnut-sized balls, about 1 1/4 inches in diameter. If you don’t have a scoop, you can roll the dough between your palms to form even balls.
- Roll in Sugar: Roll each ball of dough in granulated sugar until it’s evenly coated. This gives the cookies a beautiful sugary exterior that adds a delightful crunch.
- Arrange on Baking Sheets: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. This will give the cookies enough room to spread as they bake.
- Bake the Cookies: Bake the cookies in the preheated oven for 9 minutes. They may not look fully done, but don’t worry! They will continue to set as they cool. The key to achieving that chewy texture is to not overbake them. If baked for too long, they’ll become crisp instead of soft and chewy.
- Cool and Enjoy: Once the cookies are done, remove them from the oven and allow them to cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely. This step prevents them from getting soggy and ensures they keep their perfect chewy texture.
Beginner Tips and Notes
Baking molasses cookies is a great introduction to the world of cookies. Here are some tips and tricks to ensure your cookies turn out just right:
- Watch the Oven Time: It’s easy to overbake cookies when you’re new to baking. Molasses cookies should remain soft and chewy, even after they cool. If you bake them for too long, they’ll become crispy and lose that signature chewiness. If in doubt, take them out a little early—they’ll firm up as they cool.
- Chill the Dough: If your dough is too sticky to handle, don’t hesitate to refrigerate it for 15-30 minutes before shaping the cookies. Chilling the dough makes it easier to roll into balls and helps the cookies maintain their shape while baking.
- Be Gentle with the Dough: Overworking cookie dough can result in tough cookies. Mix the ingredients until they are just combined, and avoid overmixing.
- Know When They’re Done: One of the trickiest parts of baking is determining when something is fully cooked. For these cookies, they will look slightly puffed and soft in the center when they’re done, but the edges should just start to turn golden brown. They’ll continue to cook and firm up as they cool.
Serving Suggestions
These soft and chewy molasses cookies are delicious on their own, but here are a few ways to elevate the experience:
- Pair with Hot Drinks: Serve these cookies with a cup of hot cocoa, chai tea, or a warm latte. The spices in the cookies complement the warmth of these drinks beautifully.
- Make Ice Cream Sandwiches: For a fun twist, try making ice cream sandwiches with two molasses cookies and a scoop of vanilla or cinnamon ice cream. It’s a perfect treat for a summer evening or a special occasion.
- Serve with a Festive Platter: These cookies are perfect for holiday gatherings. Place them alongside other festive treats like gingerbread cookies, snickerdoodles, and sugar cookies for a well-rounded dessert platter.
Storage Tips: If you have leftovers (which is unlikely, but possible!), store them in an airtight container at room temperature. They will stay soft and fresh for up to a week. You can also freeze the dough for up to a month—just roll the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer bag. When you’re ready to bake, just pop them straight into the oven—no thawing required!
Engagement Features
Baking should be fun and approachable, and I hope these molasses cookies inspire you to head to the kitchen and give them a try. They’re simple, tasty, and rewarding. If you’ve never baked before, this recipe is a great way to start building confidence in the kitchen.
I’d love to hear about your experience making these cookies! What did you think of the recipe? Were there any tips you found particularly helpful? Feel free to share your thoughts and variations in the comments below—I always love hearing from fellow bakers. Whether it’s your first time baking or you’re a seasoned pro, there’s always room for more cookie love in the world!
Happy baking, and may your kitchen be filled with the sweet scent of molasses and spice!